Cauliflower Pizza Crust

This week, I had the biggest craving for pizza. I thought about using my old pizza recipe, but I wanted something a bit lighter (especially after all those Halloween recipes!). Well, I found a solution: Cauliflower Pizza.

Did I lose anyone yet?

Cauliflower Pizza Crust

Instead of using a doughy, carb-loaded crust, try a shredded cauliflower crust. When I first tried this recipe, I didn’t expect that I would ever want to make it again. I had really low expectations. However, sometimes recipes can really surprise you. It’s exciting when that happens!

Cauliflower Pizza Crust

Start by placing the cauliflower florets in a food processor. Pulse until the cauliflower is the consistency of wet sand. Then microwave the cauliflower for a few minutes and drain. Place the cauliflower into a clean kitchen towel, twist, and squeeze out as much liquid as possible. This is probably the most important step in the entire recipe. If you don’t remove enough liquid, the pizza crust won’t hold together as well. Since we still want a similar consistency to a regular pizza, we don’t want it to crumble apart or get soggy in the center.

So squeeze, squeeze, squeeze!

Cauliflower Pizza Crust

After draining as much liquid out as possible, add the seasonings and other binding ingredients. Then roll out the cauliflower “dough” onto a sheet of parchment paper. This recipe makes one medium pizza or two personal pizzas. I prefer the personal pizza size, but that’s just me.

Cauliflower Pizza Crust

While the crust is baking, prepare your toppings. For my pizza, I like adding grilled chicken. Unfortunately, as soon as I lit the grill it started raining. Typical, right? Fortunately, I was able to move the grill just out of the rain so I could finish grilling the chicken. I always recommend using a Digital Thermometer/Timer when cooking chicken. It just makes life easy.

So the big question is: will I ever return to eating normal pizza again? Definitely. However, I have to admit the cauliflower pizza is a close second. Since it is a lighter option, I know that I will turn to this pizza a lot more.

Update: Due to the popularity of my cauliflower pizza crust, I made a step-by-step video for my Cauliflower Breadsticks! It uses the same cauliflower base, so be sure to check it out!

Cauliflower Pizza Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 personal pizzas or 1 medium pizza
Ingredients
  • 1 head Cauliflower (2 cups shredded)
  • ⅓ cup Parmesan Cheese, grated
  • ⅓ cup Mozzarella Cheese, grated
  • 1 tbsp almond flour
  • ¼ tsp salt
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp garlic, grated
  • ½ tsp red pepper flakes
  • 1 egg, lightly beaten
  • toppings of your choice
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Place the florets from a head of cauliflower into a food processor. Pulse until the cauliflower resembles wet sand. Pour the cauliflower into a microwave-safe bowl and microwave for 4 minutes. Remove from microwave and pour onto a clean kitchen towel to cool (Use caution, it will be hot).
  3. Once the cauliflower is cool enough to handle, twist the kitchen towel around the cauliflower and wring out as much water as possible. It is very important that as much water is removed as possible.
  4. Place the cauliflower into a mixing bowl. Stir in the parmesan, mozzarella, almond flour, salt, basil, oregano, garlic, and red pepper flakes. Add the egg and stir until just incorporated.
  5. Shape the crust into 2 balls for personal pizzas or 1 ball for a medium-sized pizza. Place the dough onto a sheet of parchment paper and press it out into a circle. The dough should be about ¼ inch thick. Place dough and parchment paper onto a hot pizza stone or baking sheet, then bake for about 10 minutes, until it starts to turn a golden brown. Remove from oven.
  6. Add the toppings and bake for an additional 6 to 8 minutes, until the cheese is bubbly. Allow to cool slightly before serving.
Notes

 Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

16 comments
Ana Rita
Ana Rita

Hello! Any alternatives for those who do not have a microwave? Will 10 minutes in the oven do the trick?

ThatOvenFeelin
ThatOvenFeelin moderator

@Ana Rita I would add 1/4th inch of water to a saucepan over medium-high heat. Once the water is simmering, add the cauliflower florets. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done. Allow the cauliflower to cool, then mince the cauliflower. Then you can add the cauliflower to a kitchen towel to remove the moisture and follow the instructions above. Hope that helps!


UPDATE: I thought a little more about your question and I've come up with a better solution than the one listed above. My suggestion above requires you to mince the cauliflower by hand after it has been cooked (or add it to a food processor and risk turning it into a puree). Instead, I would first pulse the raw cauliflower in a food processor until it looks like wet sand, then add it to a skillet with 1/3 cup water over medium heat. Cover and let steam for about 5 to 6 minutes. Then, remove the minced cauliflower from the stove and drain as above. Since I haven't made cauliflower pizza in a long time, I decided to test this method today. Honestly, I can't tell a difference between the stovetop version and the microwave version. Just remember that it's still just as important to squeeze as much water out of the cooked cauliflower as possible in order to get a crispy crust. Good Luck!

Kay
Kay

What toppings did you use? it looks amazing.

Krystal
Krystal

Hi, Can this be made in advance and frozen? Thanks, Krystal

Michelle
Michelle

Can't wait to try this! Thanks!

Anna
Anna

Let me know if you try it Michelle!

Vicky
Vicky

Cauliflower pizza crust seems to be all the rave nowadays! Need to get on things and try making it myself! Very curious to see how it tastes!

Anna
Anna

Cauliflower crust really surprised me the first time I tried it. I expected it to taste like mushy steamed cauliflower, but it didn't. Even my fiancé (who loves traditional pizzas with thick crusts) went back for second and third helpings! Let me know if you try it Vicky!

Catherine
Catherine

This is so amazing! I'm so excited to try it! It's in the oven right now. :) I'm just wondering if there is an easier way to squeeze the water out? That's what I had the hardest time with, and I'm afraid I may not have squeezed enough out. Have you tried other methods or is the kitchen towel the only one you've tried?

Anna
Anna

I'm glad you liked it Catherine! I've made this pizza many times and found that I get the best crust when I spend an extra few minutes squeezing out all of the water. The more dry, the better. It really helps eliminate any soggy parts!

Catherine
Catherine

It came out pretty good. A little soggy in some parts, though. My boyfriend enjoyed it, and I'll definitely be trying it again. Thanks for the awesome recipe!

Anna
Anna

The kitchen towel method works the best for me (paper towels just tear and make a mess!). After squeezing the water out, you can also spread the cauliflower pieces out on paper towels and let it sit for a while as it cools completely. How did your cauliflower crust turn out?

Kevin Western
Kevin Western

Ahh, microwaving it is a good idea! We tried to make this once and it came out too mushy it ended up being a mess of pizza toppings. I like the idea of adding almond flour too. I'll have to remember this when we make it again.

Anna
Anna

I expected it to completely fall apart, but I think microwaving it and squeezing out the liquid (along with the almond meal) helps a ton! Even Elliott liked it!

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